Herb Faire offers a bit of the spring harvest
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Vendors provided an array of herbal foods and products, garden art, pottery, rustic furniture, vintage bric-a-brac and handmade jewelry and decorations.
"We've been here before, and we always come back," said visitors Jeff and Athena Krohn. "We like to shop for plants; this time we found a baby orange tree."
Traffic was steady throughout the morning, according to Sherman.
"This has been a super day. A little less wind would be nice, but you can't have everything," she said. "People have been saying it's just a really pretty, really relaxing day, and they're enjoying being out here."
Among the vendors at the Faire were Steve Gantt, who made stone-ground grits and cornmeal ground on the spot; Herbal Bath Works with natural soaps and lotions; the Savannah River Cancer Foundation with information on its services and handcrafts for sale; handcrafts by Busy Bee Designs; quilts by Alta Miller; pottery by Laura Cardello; local honey by Ronnie and Karen Rogers and more.
Source: Aiken Standard
Herb faire returns with classic vendors
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"Most of our favorite vendors are coming back," she said. "Joann Wilson is bringing some small antiques; Laura Cardello will be there with pottery; we'll have quilts by Alta Miller; Steve Gantt is bringing his grinder for stone-ground cornmeal and grits; there will be local honey by Ronnie and Karen Rogers. They have hives right on their farm and a lot more."
Herbs and heirloom plants from the Pascalina gardens will be on sale at the event. Refreshments will be for sale, including vegetable plates and tidbit selections for picnic plates. This is the 13th year Pascalina owner Jackie Heath and her family have put on the Herb Faire, which takes place twice a year in spring and in autumn.
Source: Aiken Standard
On a roll: Making gluten-free tasty
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Rebecca Roll's passion for breadmaking was seeded 25 years ago when she baked her first loaf in an old coal range in a Northland hut with no electricity.
Now the artisan breadmaker produces more than 450 loaves a week in her new Levin bakery, catering for a burgeoning gluten-free market.
About seven years ago she started selling wheat loaves to raise money to buy her son a computer. She used traditional methods, including stone-grinding wheat, using an old German wheat grinder, and hand kneading the bread.
"I love the old slow way, making quality nutritious breads using traditional methods," she says.
Launching her label "Thoroughbread" six years ago, she responded to inquiries from customers for gluten-free products.
Source: The Dominion Post
Once it was thoroughly dried, the pharmacist placed the flesh into a 
She used traditional methods, including stone-grinding wheat, using an old German wheat grinder, and hand kneading the bread. "I love the old slow way, making quality nutritious breads using traditional methods," she says.
